Quick Recipes with Peas

Ingredients

• Pickled onions sliced – 1 small onion 
• Beetroot boiled and sliced thinly – 1 medium
• Peas blanched – 1 cup
• Avocado – 1/4th 
• Fresh fenugreek leaves whole – 1/4th cup

Zesty dressing 

• Green chillies – 2 small
• Lemon juice – 1 tbsp
• Sugar – 1 tsp
• Garlic minced – ½ tsp
• Salt to taste
• Pepper to taste
• Olive oil – 1/4th cup

Method 

• Combine all the salad ingredients.
• Blitz in a mixer by slowly adding olive oil.
• Keep the prepared dressing in the fridge till serving time.
• Rapidly boil a cup and half of water and blanch the fenugreek leaves.
• Immediately immerse in cold water and drain the leaves completely. 
• In a mixing bowl, throw the beetroot slices and the peas.
• Add half of the dressing and mix well.
• Add the pickled onions.
• Add avocado slices and half of the fenugreek leaves.
• Pour the remaining dressing and mix well.
• Transfer to a serving plate.
• Scatter the remaining fenugreek leaves. Serve.

Serving Suggestion

• Serve as a side dish with grilled chicken.
• This salad can also be had as the main meal as it is nutrient rich.
• To blanch the peas and fenugreek, while boiling water add a pinch of sugar.
• Drain and immerse in ice cold water and quickly drain again.
• This process will help in retaining the vibrant green color of the veggies.
• In summers when you do not have access to fenugreek leaves, it can be replaced with any local available greens or small salad leaves.
• Salad leaves will not be blanched and used.
• Peas used can be fresh or frozen.
• Dressing can last upto 5 days in the fridge.
• For preparing the pickled onion, immerse onion slices in vinegar, garlic, pepper and salt for 10 to 15 minutes.

Ingredients 

• Peas fresh or frozen-thawed – 2 cups
• Mint leaves – 1 tbsp
• Garlic minced – ½ tbsp
• Onion chopped – 1/4th cup
• Salt – as per taste
• Black pepper – as per taste
• Amul salted butter – 1.5 tbsp
• Vegetable stock – ½ cup
• Milk – ½ cup

Method 

• Heat a deep pan and drop in the butter.
• Immediately add the onion and garlic and saute for 3 to 4 minutes.
• Add the peas and the vegetable stock. 
• Add salt and pepper to taste and cook till the peas are done.
• Add half of the mint leaves and cook further.
• Cool and grind the prepared pea and mint mix.
• Bring the mix back to the pan, add milk and cook on low flame just to warm up.
• Serve garnish with cream from the milk and the mint leaves.

Serving Suggestion

• Serve it with dinner rolls.
• Half a cup of cream can be added for richness.
• If vegetable stock is unavailable, it can be replaced with water.
• Can be served as an evening snack or pre-dinner dish.
• Since Amul salted butter is used in this recipe, be careful while adding salt.
• This soup can be served chilled too, in that case, replace butter with olive oil.
• Be careful after adding the milk, heat should be really low otherwise the milk can curdle.
• Use cold milk to add to the recipe to avoid curdling of milk.

Ingredients

• Carrots fingers cut into zig zag shape – 1 cup
• Peas – 1 cup
• Rice – 1 cup
• Salt and pepper to taste
• Fresh parsley minced – 1 tbsp
• Olive oil – 2 tbsp
• Garlic minced – ½ tbsp
• Vegetable stock – 2 cups

Method

• Wash the rice, soak for 30 minutes.
• Heat a broad pan and add olive oil.
• Add minced garlic and saute.
• Quickly add the carrots and the peas.
• Add the drained rice.
• Add salt, pepper and parsley.
• Add vegetable stock, cover and cook for 10 to 12 minutes or till rice is done.

Serving Suggestion

• Serve it as a main dish with grilled chicken or grilled tofu.
• Use fresh parsley for color, fragrance, aroma and freshness.
• Use arborio rice or any small grained rice for this recipe.
• To prepare vegetable stock, pressure cook veggies like bottle gourd, turnip, potato in a litre of water along with salt, black pepper, bay leaf and cloves for 40 minutes.
• Strain and use the stock. Stock can be prepared and kept in the fridge for upto 4 days.

Ingredients

• Yellow pepper cut into triangles  – 1/4th
• Carrot fingers –  1/4th  cup
• Chicken sausages sliced – 1/4th cup
• Peas blanched – ½ cup
• Mushroom sliced – 1/4th cup
• Garlic sliced – 8 to 10 cloves
• Kashmiri red chillies – 2 chopped
• Sesame oil – 2 tbsp
• Boiled noodles – 1 cup
• Salt and pepper to taste
• Onion sliced – ½

Method 

• Heat a wok, pour sesame oil and heat it up.
• Add the sliced garlic and brown them.
• Add sliced red chillies and cook further.
• Add sliced onion and cook till translucent.
• Add mushroom, salt and pepper and cook until browned.
• Next add the carrots and the peas. Saute.
• Add the chicken sausages, toss.
• Add the boiled noodles and toss further.
• Adjust the seasonings. Serve hot.

Serving Suggestion

• Serve it with a soup on the side to complete a meal.
• It can be garnished with chopped boiled egg, if served for breakfast.
• Easy to prepare recipe is good for entertaining unexpected guests.
• While boiling the noodles, add salt to taste in the water.
• Peas can be fresh or frozen.
• Button mushrooms are used for this recipe.
• Use freshly crushed black pepper which will give a nice kick to the dish.
• If you like corn, it can also be added to this recipe.
• This dish will taste best when served immediately after preparation.

Ingredients 

• Potatoes parboiled – 3 medium cut into thick roundels
• Peas – 1 cup 
• Asparagus – 4 
• Cooking oil – 1 tbsp
• Butter – 1 tbsp
• Salt and pepper to taste

Method 

• Heat a pan and add butter, saute the potato slices after seasoning it with salt and pepper.
• Keep the browned potatoes aside.
• Same pan add the oil and saute the peas after seasoning them with salt and pepper.
• Blanch the asparagus.
• In a baking tray, throw in the peas, top it with potato slices and the asparagus.
• Bake in a preheated oven for 20 mins at 180 degrees. Serve.

Serving Suggestion

• Serve with bread and soup for dinner.
• For blanching asparagus, boil water, add a pinch of sugar and salt and immerse the asparagus. Cook for a minute and quickly rinse them in cold water.
• Potatoes can be used with the skin.
• Peas used is fresh although frozen peas can also be used for this recipe.
• Grease the baking tray with oil.